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Meat Science|November 25, 2010
A C/T mutation in microRNA target sites in BMP5 gene is potentially associated with fatness in pigsG C Shao, L F Luo, S W Jiang, et al.Meat Science|January 18, 2011
Display life of beef packaged with an antioxidant active film as a function of the concentration of oregano extractJavier Camo, Alberto Lorés, Djamel Djenane, et al.Meat Science|January 18, 2011
Heat-treated and homogenised potato pulp suspensions as additives in low-fat sausagesHanna Bengtsson, Caroline Montelius, Eva TornbergMeat Science|January 18, 2011
Prevalence and relationships of sensory taint, 5α-androstenone and skatole in fat and lean tissue from the loin (Longissimus dorsi) of barrows, gilts, sows, and boars from selected abattoirs in the United StatesK Prusa, H Nederveld, P L Runnels, et al.Meat Science|January 18, 2011
A healthier oil combination and konjac gel as functional ingredients in low-fat pork liver pâtéG Delgado-Pando, S Cofrades, L Rodríguez-Salas, et al.Meat Science|December 22, 2010
Implementation of targeted interventions to control Escherichia coli O157:H7 in a commercial abattoirCorri L Rekow, Mindy M Brashears, J Chance Brooks, et al.Meat Science|December 1, 2010
Influence of HPP conditions on selected beef quality attributes and their stability during chilled storageRuth A McArdle, Begonya Marcos, Joseph P Kerry, et al.Meat Science|September 4, 2010
Natural faecal fluorophores and the potential of chlorophyll based markers to optimise fluorescence as a real-time solution for the detection of faecal contamination on carcassesM R F Lee, V J Theobald, H J Ougham, et al.Meat Science|November 16, 2010
The role of sarcoplasmic protein in hydrostatic pressure-induced myofibrillar protein denaturationEun-Jung Lee, Young-Ho Kim, Nam-Hyouck Lee, et al.Meat Science|November 16, 2010
Application of pork fat diacylglycerols in meat emulsionsRikke Miklos, Xuebing Xu, René LametschPageof 867